Our Recipes

Turkey Meat Loaf with Sun-dried Tomatoes

This turkey meat loaf recipe is a perfect meal for a cool autumn evening or cold winter's night. It's super moist, flavorful, beautiful and makes a great sandwich the next day. I found it in a Bon Appetit magazine from 1996 and it's turned into one of my go-to family meals.

Don't let the amount of ingredients deter you from trying this recipe. It's quite straightforward. Once you learn to chop the onions and celery, it will make all of your prep work quicker and less of an obstacle. If you're not a fan of sun-dried tomatoes, just give them a chance and you'll get a nice surprise. It's the tomatoes and celery that stand out in the loaf that make it appealing for kids of all ages.

Watch the seasoning in this recipe! I'd use 1 teaspoon of oregano and sage, then you can adjust based on your personal taste the next time you make it ... and you will! Finally, a great packed lunch: turkey meatloaf sandwich!

Prep Time: 90 minutes or prepare it the night before, refrigerate covered in plastic wrap, then pop into the oven an hour before you're ready to eat.

Preparation

Tip! While the onions and celery are sauteeing, start assembling all the other ingredients in the largest bowl you have. I like to use my hands to mix it all together but let the vegetables cool down slightly before you try this method.